makes 130 bezele

4 egg whites

200g sugar

1 tbsp of vinegar

a pinch of salt

When I have more egg whites than needed, my thought flies to my Mom’s bezele recipe.

Here it is!

Take the egg whites out of the fridge. When they sit at room temperature, their foam will be richer.

Mix them with the sugar, adding it bit by bit. Then, mix in the vinegar [it will make the foam ’sit’ and the bezele feel glossy] and the salt.

Fill a pastry bag with the foam and draw bezele. Make a circle, letting the foam flow, then lift the pastry bag.

I got 2 large baking pans and a small one.

Bake in the preheated oven at 110°C for 30 minutes.

They’ll be crunchy for 2-3 days in closed bowls or bags.

That is, if you don’t eat them in the meantime. 😊

On Ciuchi’s second anniversary in our home, we disregarded the part of the detox connected to all types of nuts (yes, the detox was difficult!) and baked her a fine dessert (there were still strawberries available; we had strawberries until December anyway!). She runs the entire house, so she deserves everything! ♥

Use and shape as follows—

🥄 The shells

1 & ½ tbsp of psyllium seeds -> 5’ in 2 tbsp of hot water

60g gluten-free oatmeal

30g tapioca flour

a pinch of sea salt

30g Cajoont

1 tbsp of apple vinegar

Knead • Divide into 6 tartlet moulds • Cover with baking parchment • Place baking beads above • Bake for 25’ at 170°C

🥄 The filling

1 x Caju Fresh from NoMoMoo (the star ingredient)

4 tbsp of maple syrup

an organic lemon’s zest

🍓 Decorate with strawberry slices

May you live long, Ciuchi! ♥

P.S.

You can fill the above tartlets with chocolate and decorate them with raspberries; they are delicious!

🥄 Filling 2

140g vegan chocolate

50g Cajoont

10g Svmântână

100g raspberries

15g almond flakes

It is easy: melt the chocolate (bain-marie); then, mix in the cashew butter and sour cream from NoMoMoo. Fill the tartlet shells. Decorate with raspberries; the almond flakes are such a nice addition.

If there’s a dish I baked most last summer (even at the beginning of fall), this was it! It was even appropriate during our detox (or I made it so)! The cherry tomatoes you're using must be delicious!

The ingredients needed for a round baking pan of Φ 22 cm are:

(for the) FILLING

350g cherry tomatoes

1 teaspoon of dried thyme

1 & ½ tbsp of maple syrup

15g butter

+ 1 medium onion

+ 1 tbsp of butter

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

Wash the cherry tomatoes and place them in the baking pan. Sprinkle the thyme. Pour over the maple syrup. Cut out small pieces of butter and sprinkle them all over the cherry tomatoes.

Place the baking pan in the preheated oven for 14 minutes at 190°C.

Then, let it cool.

Meanwhile, clean the onion, chop it, and fry it in butter. Then, add it over the cherry tomatoes.

Make the crust using the recipe here.

Roll out the crust and cover the cherry tomatoes, ensuring you tuck the dough under the tomatoes.

Bake it in the preheated oven for 20 minutes at 170°C.

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

The big a-ha moment of the year was the discovery of psyllium seeds! We never stop learning or – as I like to say – remembering! Apparently, all gluten-free doughs require psyllium seeds to be fluffy and elastic. I love them!

How to bake the crust?

First, let the psyllium seeds sit in water for 5-10 minutes.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the apple vinegar, and the sea salt. Mix in the psyllium seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling. As a variant, cover the crust with a baking parchment and place baking beads on the crust.

As a third variant, shape the dough to cover the filling and create an upside-down tart.

Bake for 25 minutes at 160°C in the preheated oven.

We were allowed to use butter for cooking during our detoxifications in 2024, so this recipe was excellent! We felt light every time after eating it. ஐ

It was by far our favourite dessert during our end-of-spring detox.

What do you need for the ...?

DOUGH

3 tbsp of water

1 tbsp of flax seeds

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

a dash of vanilla bean

1 tbsp of apple vinegar

a pinch of salt

FILLING

3 big apples (chopped or grated)

some nutmeg

some (grounded) cinnamon

4 teaspoons of date sugar

15g butter

How to bake it?

First, let the flax seeds sit in water for 10-15 minutes.

Meanwhile, clean the apples, cut them, and chop them in a blender or grate them.

Add the apples to a pan and let them simmer with the nutmeg, cinnamon, date sugar, and butter. Mix when the butter melts and remove from heat. You’ll know when they’re ready because they’ll smell divinely.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the dash of vanilla bean, the apple vinegar, and the salt. Mix in the flax seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling.

Bake for 25 minutes at 160°C in the preheated oven.

I served it alongside a cooling sour cherry sorbetto made by Marcel on a torrid day.

The strawberry season hasn’t yet ended and... I had only baked myself a small cake on my name day, so I told myself... ’Why not?’.

You will need the following ingredients, in addition to the tartlet moulds, for the 

CRUST

150g flour

70g (melted and cooled) butter /oil also goes – I used flaxseed oil/

1 egg yolk

10g vanilla sugar

1 tbsp vinegar

2 tbsp water

a pinch of salt

CREAM

1 egg

165ml milk

60g sugar

25g flour

a dash of vanilla extract

+butter/oil and flour -> baking moulds

+at least 15-16 large strawberries

All these make 8 tartlets. J

I made the dough based on this recipe and I split it into 8. I used flaxseed oil instead of butter. Bake the mini crusts for 20 minutes, in the preheated oven, at 160⁰C. To keep the crusts thin, I used baking beans.

To make the cream, beat the egg and the sugar. Add the flour and mix very well. Pour the mix into the milk boiling with the vanilla extract. Continue to mix until you see bubbles forming. Pour the cream into the mini crusts (I took them out of the moulds first).  

Let them cool a bit and place them in the fridge.

Marcel’s suggestion was to place the strawberries (cleaned and cut into slices) onto the tartlets right before serving. They were fresher this way.

There is so much versatility offered by the various crust and cream recipes, combined with nature’s gifts to us!

5 egg whites

2 tbsp vinegar

200g sugar

10g vanilla sugar

5 tbsp cornstarch

+

10 pcs of passion fruit

3 teaspoons sugar

+

250g whipping cream

25g sugar

I haven’t baked a large Pavlova in a while – only its mini version. After Christmas, I was, however, left with many egg whites. Without a cake made by me on my birthday, it was time to bake it!

Beat the egg whites; when they are stiff, pour in the vinegar. Continue to mix, adding the sugar and the vanilla sugar mixture bit by bit. The cornstarch comes in at the end.

Line a baking pan with baking parchment. Using a round shape (mine is 23 cm wide and 7 cm deep), pour the mixture, level it, and remove the shape. 

Bake for 2 hours in the preheated oven at 100°C (after baking, leave the meringue in the oven for 5-10 more minutes with the door slightly open; it will prevent it from cracking).

In the meantime, scoop out the passion fruit pulp. Add the sugar and mix.    

When the meringue has completely cooled, beat the whipping cream with the sugar. 

Decorate by using a pouch to add tufts of whipped cream (Marcel’s idea) and the passion fruit mixture on top.

Use what’s left from the passion fruit mixture for individual slices when you serve them – that is if your Pavlova keeps in the fridge without being munched. :D  

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp flax seeds

1 tbsp vinegar

50g coconut oil

25g agave syrup

The filling

150g coconut milk

200g vegan chocolate chips

2 tbsp cornstarch

200g berries (blackberries, blueberries, and raspberries)

+coconut oil and tapioca flour -> your baking pan

This recipe’s great after the Holidays. Do you know why? Because you’ve had enough of everything. And because the hard-working people surely have berries left in their freezers (some living in the Southern Hemisphere even have fresh berries!).

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes (use baking beans if you have them).

While the tart crust is cooling, make the filling.

Mix the coconut milk, the vegan chocolate chips, and the cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the berries on top.

Savour it!

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp of flax seeds

1 tbsp of vinegar

50g coconut oil

25g agave syrup

+coconut oil and tapioca flour -> your baking pan

Here’s another easy tart crust recipe... and you can bake it right away. It’s a match for chocolate (you’ll see).  

In a bowl, mix the flour types and the salt. Separately, mix the wet ingredients – the coconut oil, the flax seeds left for a few minutes in the water, the vinegar, and the agave syrup. Then, pour the wet ingredients onto the dry ones.

When you reach a nice consistency, start kneading until you get a soft and wet ball of dough. 

Using a silicone mould (which doesn’t need greasing) or one of another type (either round or square) – which must be greased though –, spread the dough onto its bottom and its sides.

THE CRUST

150g flour

70g (melted and cooled) butter

1 yolk

1 sachet vanilla sugar

1 tbsp of vinegar

2 tbsp of water

a pinch of salt

+2 tbsp of semolina

+butter and flour -> your baking pan

THE FILLING

3 quinces

1 apple

100ml water

50g sugar

30g butter

cinnamon

Here’s a very quick and tasty pie for the end of fall/beginning of winter and for all those who still have quinces. J

Make the crust based on this recipe. Sprinkle the semolina onto the crust, to absorb the juice of the fruit pieces.

To make the filling, clean the quinces and the apple and cut them into cubes. Pour them into a pan, together with the water, sugar, and cinnamon, and place it on low-medium heat. Let the butter melt slowly on top of all the ingredients.

After the mix boils, the water level drops, and the fruit pieces are caramelised, you can transfer them to the crust.

Bake in the preheated oven, at 170ºC, for 15 minutes.  

One slice won’t be enough.